1, practice one.
Materials: 160g flour, 40g vegetable oil, 110-120g converted syrup, 1/2 tsp lye (you can substitute with 1/2 tsp baking soda) + 1 tsp water), a pinch of salt, mooncake filling (you'll need 880g for the big ones and 600g for the small ones), salted egg yolks (you'll need 8 for the big ones and 10 for the small ones), 2 tbsp wine (either rice wine or sorghum will do), decorating (2 egg yolks, mix well). tbsp, garnish (2 egg yolks, 2 tsp water or vegetable oil, mix well). (Makes 8 large mooncakes, or 20 small ones.)
Method: Put the oil, syrup, lye and salt in a container and microwave for a few seconds until the syrup thins. Sift in the flour and mix well with a rubber knife to make a mooncake crust as soft as an earlobe. Cover with plastic wrap and let stand at room temperature for four hours or more. Soak the salted egg yolks in the wine for ten minutes to remove the fishy smell, then place the yolks in a baking dish and bake without preheating the oven at 325F for 7 minutes. Remove and allow to cool. Divide the mooncake crust: If making large mooncakes, divide the crust into 8 portions of 40 grams each; if making small mooncakes, 15 grams per portion, ****20 portions. Split mooncake filling: If making large mooncakes, divide the mooncake filling into 8 portions, 110g per portion, wrap the egg yolks and roll them; if making small mooncakes, 30g per portion, ***20 portions, wrap half of the egg yolks and roll them. Wrap the moon cake: put a moon cake crust in the palm of your hand, press both hands to flatten it, and put a moon cake filling on top. Push the mooncake filling with one hand and the mooncake crust with the palm of the other hand, so that the mooncake crust slowly unfolds until all the mooncake filling is wrapped. This technique is important to ensure that the filling does not separate from the skin after the mooncake is baked. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour. Lightly dust the wrapped mooncake skin with dry flour. Place the mooncake ball into the model and gently flatten it with even force. Tap it at the top and bottom to release it from the mold. Do all the mooncakes in turn. Preheat oven to 350 F. Lightly spray the tops of the mooncakes with water and bake for five minutes on the top shelf of the oven. Remove from oven and brush with egg yolk mixture while turning oven down to 300 F. Bake mooncakes in oven for seven minutes, remove from oven and brush with egg yolk mixture again and bake for another five minutes, or until they are as colorful as you like. The last time it goes in the oven, you can use just the top heat for faster coloring. Brushing the eggs adds a glossy finish to the crust. The egg wash should be of the right consistency to be able to pull the brush apart and apply two thin layers; too much will cause the coloring to be too dark when baking, and will also affect the clarity of the pattern. Remove the baked mooncakes from the oven and let them cool completely on a rack, then place them in an airtight container for two to three days to allow them to return to their oils and be ready to serve.
2. Practice two.
Main ingredient: pumpkin 1800g, sugar 50g, corn oil 50ml, 20g chengming powder, 60g glutinous rice flour, 40g sticky rice flour. auxiliary ingredients: powdered sugar 40g, purple amaranth juice 160g, corn oil 20g, cake flour, 300g pumpkin puree and bean paste
Practice: pumpkin peeled and pith removed, put directly into the steamer drawer with the drawers laid out, steam over high heat for about 20-30 minutes until soft, remove into the soft, and then steamed. Steam the pumpkin for about 20-30 minutes until soft, then put it into a container and mix it well. Pour into the frying pan and stir fry, add oil and sugar, add chenggong powder, stir fry until glutinous, very sticky look can be. When it cools down, it will become slightly dry and hard. In addition to powdered sugar, mix all the powder into the frying pan over low heat and stir fry until light brown, you can slightly twist a little taste without raw powder flavor. Remove to a container, add the powdered sugar, pour in the oil, pour in the hot amaranth juice, mix well with chopsticks while pouring, let it cool until not hot, then knead thoroughly to form a ball and let it rest for 10 minutes. (Wash the purple amaranth and put it into a container, pour boiling water over the amaranth, then stir it and watch the water become very red, then take the juice. Increase or decrease the amount of amaranth juice as you wish, and knead the mixture until it becomes a soft and firm ball.) At this point, you can prepare the filling, divided into 25g each. Take 25g of the skin, put the filling on it, and wrap it up. You can dip a little cake flour (glutinous rice flour into the frying pan fried), mold also poured into a little cake flour shaking well to knock out the excess powder, powder can not be too much, more made of pie crust does not look good. Then put the ball into the mold, press out can.
3, practice three.
Materials: 280g low-flour, 180g butter, 4 tbsp ice water, 1 tbsp sugar (brown or white), and another tbsp for the filling.
How to make the dough: Put the butter on the flour and crumble it with a fork, then add 1 tbsp sugar and 4 tbsp ice water; mix well and put it into a plastic bag to form a dough, then roll it out into a thick sheet, sprinkle it with flour, and fold it over a few times. If the dough is too hot, put it into the refrigerator for a few minutes. Divide dough into 12 equal portions and cover with bean paste filling; press mold and coat with egg yolk mixture; preheat oven 5 minutes in advance; place on top shelf of oven; heat up and down 20 minutes. Turn the lower level, the upper heat 5-10 minutes can be removed; if you have temperature control, 190 degrees preheating, 200 degrees heating 15 minutes, 180 heating 10 minutes can be.